fresh fig cake recipe

This easy cake will take care of the overflow of the lush, seasonal and versatile figs. This a great additional recipe for the autumnal table. Figs can be traced back to biblical times. They are a good origin of potassium, which helps lower blood pressure, fibre which helps with weigh management, and a source of calcium good for bones density.
Enough excuses to eat cake! (oh! and surely figs are part of one-a-day).

 

fresh fig Cake  Recipe

yield: 6-8 portions
ingredients:

1. Preheat oven to 180C with rack in middle.
2. Lightly butter a 20cm round cake pan, then line bottom with a round of parchment paper and side with a strip of parchment paper
3. Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side
of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colours evenly, until dark amber.
4. Remove from heat and add butter, swirling pan until fully incorporated, then carefully but quickly pour caramel into cake pan, tilting it to coat evenly.

5. Cut the figs in half lengthwise and distribute them face down onto the bottom of the caramelised cake mould. Place
the prepared caramelised mould onto an ovenproof tray. Reserve.

for the ice cream recipe: maple syrup ice cream